Recipe ST-RÉMY PRALINE - Professionals

Ingredients

• 8 g St-Rémy® syrup
• 5 g hazelnut Gianduja
• 4 g dark molding (3 cm ø)
• 1 g cocoa dough spray
• 500 g saccharose
• 166 g water
• 16 g glucose
• 100 g St-Rémy® brandy 60%
• Total weight: 782 g
• 140 g hazelnut dough
• 33 g icing sugar
• 33 g inulin
• 47 g milk chocolate 40%
• 47 g cocoa butter
• 1 g Fleur de sel
• Total weight: 301 g
• 100 g cocoa dough
• 100 g cocoa butter
• Total weight: 200 g